1 (14 ounce) package extra firm tofu, frozen
1 large stalk celery, chopped finely
1/2 medium red onion, chopped finely
1 tablespoon fresh lemon juice
1 tablespoon Bragg's liquid aminos or soy sauce
1/2 cup vegan mayonnaise (I use low fat Vegenaise)
1. Thaw tofu, and remove as much water as possible (do not want soggy spread). Add celery and onion to tofu, and set aside.
2. In a small bowl, place the lemon juice, liquid aminos or soy sauce, and mayonnaise, and whip until smooth.
3. Pour dressing over tofu and vegetables, and chill for a few hours.
Enjoy as a sandwich filling, cracker spread, or add to a salad.
Source of recipe: This recipe was one that I used some years ago from a recipe sent to Vegetarian Times by a gentleman who admittedly missed tuna fish sandwiches. I modified it to my own tastes, but it is still close to the original.